Slice the zucchini into thin rounds, sprinkle with salt, and let sit for 15 minutes to draw out moisture.

Cook the pasta in salted boiling water according to package instructions, about 8-10 minutes, then drain and rinse with cold water.

Sauté diced red onions in a skillet with a tablespoon of oil over medium heat for 5-7 minutes until soft.

In the same skillet, add zucchini and halved lemons, cooking for 3-6 minutes until zucchini is caramelized.

Blend together fresh basil, parsley, lemon zest, garlic, pepitas, plant-based yogurt, miso paste, and lemon juice until smooth.

In a mixing bowl, combine cooked pasta, sautéed onions, caramelized zucchini, and artichoke hearts. Toss with half the dressing.

Adjust seasonings, refrigerate for 15-30 minutes before serving.